Crock Pot Cincinnati Chili

Ingredients:

• 2 pounds lean ground beef
• 1 cup chopped onion
• 1 rib celery, chopped
• 1/2 red bell pepper, diced
• 1 tablespoon chopped garlic
• 2 tablespoons chili powder
• 1 tablespoon granulated sugar
• 1 tablespoon mild paprika
• 2 teaspoons unsweetened cocoa
• 1-1/2 teaspoons cinnamon
• 1-1/2 teaspoons ground cumin
• 1 teaspoon allspice
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground red pepper
• 2 tablespoons vinegar
• 1-1/2 tablespoons Worcestershire sauce
• 28 fluid ounces tomato puree
• 1-1/2 cups beef broth
• 16 ounces thin spaghetti or vermicelli, cooked and drained
• 2 cups dark red kidney beans
• 1/2 cup minced onion
• 8 ounces sharp cheddar cheese, finely shredded
• oyster crackers (optional)
• POKW Hot Sauce #1 Cayenne Pepper Hot Sauce

Instructions:

1. Brown beef in a skillet with the onion, celery, red bell pepper, and garlic until cooked and crumbly; drain off any excess fat.
2. Place meat into the crock.
3. Stir together the chili powder, sugar, paprika, cocoa, cinnamon, cumin, allspice, salt, pepper, cloves and ground red pepper in a small bowl. Sprinkle over meat in the crock.
4. Add vinegar, Worcestershire sauce, tomato puree, and beef broth to the crock and stir until mixed.
5. Cover crock and cook on low for 8 hours, skimming off fat as it rises to the top and stirring occasionally.
6. Serve chili on a bed of spaghetti with desired toppings or other presentation you choose.
7. Serve with oyster crackers and POKW Hot Sauce #1 Cayenne Pepper Hot Sauce

Also….

3-Way: Chili, cheese and spaghetti

4-Way: a 3-Way with onions or beans added

5-Way: a 4-way with onions and beans

6-Way: a 5-way with topped with Texas Sweet & Hot Jalapeno’s